The Secret to Buttery, Flaky Croissants at Home

From our kitchen to yours—written with love by Jacqueline’s Bakery

There’s something magical about a warm croissant. The way it shatters slightly as you tear into it is pure bliss. The delicate, buttery layers unfold like pages in a well-loved book. At Jacqueline’s Bakery, croissants are more than pastries—they’re a labor of love, a memory of mornings in Paris, and a daily reminder that the best things in life are worth waiting for.

The Art of Croissant Making (a gentle, honest truth)

If you’ve ever wanted to try making croissants at home, here’s our heartfelt advice: be patient. The key to that perfect flake is lamination—folding cold butter between layers of dough, resting the dough, and repeating. It isn’t fast, but it is deeply rewarding. Every fold adds tenderness, every rest adds flavor.

Why resting matters

Our favorite tip: let your dough rest overnight in the refrigerator before the final roll and shaping. That long, cool rest:

• Deepens flavor

• Firms the butter (so it stays layered, not smeared)

• Sets you up for those crisp, golden sheets when baked

Troubleshooting (because every baker has “one of those days”)

• Too dense? Roll a touch thinner and give the dough more time to relax between folds.

• Didn’t rise much? Check your yeast (freshness + water temperature) and proof a little longer in a draft-free space.

• Butter leaking? Butter likely got too warm. Chill the dough briefly between steps and keep your work surface cool.

Remember, practice makes better—and tastier. If a batch isn’t perfect, you still learned something. That’s baking.

How to enjoy your masterpiece

Once you’ve mastered the fold, the possibilities are deliciously endless:

• Classic: Warm from the oven with good butter and a spoon of jam

• Chocolate: Roll in batons of dark chocolate for pain au chocolat vibes

• Almond: Fill with almond cream for a nutty, elegant treat

• Savory: Ham & brie, anyone? (Our Croissant Charlemagne says hello.)

The joy behind the layers

Baking croissants at home is a kind of therapy. You slow down. You listen to the dough. You notice the little things—the coolness of the butter, the soft stretch of gluten, the way the kitchen smells when the first tray hits the heat. In our bakery, we feel that joy every morning. It’s the heartbeat of our day.

When you’re ready for the real thing (we’re right nearby)

If you want a benchmark to taste against—or you simply want to treat yourself without the folding—come by and let us bake for you. We make our croissants from scratch with the same care we’d use at home, only with bigger mixers and very early alarms.

Visit us today:

📍 906 E New Haven Ave, Melbourne, FL

📍 6977 N Wickham Rd, Suntree (Melbourne), FL

Whether you’re a first-time visitor or part of our bakery family already, thank you. Your support keeps our ovens warm and our hearts full.

With love (and lots of butter),

Jacqueline & the Jacqueline’s Bakery team